PuTuoShan 普陀山

With Walk East ...

The XinJiang region, (north) west China, has been under Chinese rule since at least the 18th Century. While bombing Muslims everywhere else, the Uyghurs in China (a Turkic people in XinJiang) are a useful tool for Western attempts to destabilize and break up China. Just like the useful idiots in Hong Kong, and Tibet. The Uyghurs have autonomous regions, yet some fall under the Western spell (money) to push for unjustified 'independence'. The Main Stream Media (MSM), and much of the (often fake) 'independent media', in the West have been pushing a "repression" fable strongly for some time, using every propaganda trick in the book; plus the usual 'human rights' (you're free to do as you're told) and 'democracy' (you're free to choose one of the big money picks) scams. Yet wherever 'color revolutions' and invasions by the West have taken place, real repression followed. The MSM tell an, at first glance, convincing story - it sounds good ("how terrible!"), till one scratches the surface. In reality, the West doesn't really care less about the Uyghurs; it's all about trying to break up China. Emotionally charged lie - repeated ad nauseam. Don't be fooled. Uyghurs, Hong Kong organised crime and murderers extradition treaty 'protests', Tibet, 'trade war', South China Sea islands, etc., are all part of a total (all fronts) war on China. For now, it's predominantly an info war; but also a poke, poke, poke real war. And all because the US feels it has the right to rule the whole world (although it cannot even take care of itself). It's not the will of the American (and puppets) people; just the elite (some of).

ShàoXīng is a water-town not far from HangZhou. The East Lake is situated six kilometers (four miles) to the east of the historic ShaoXing city. The exquisite crescent-shaped lake is hemmed in by a hill formed of bluestone, a material widely used in building houses, bridges and roads. Stoneworkers have quarried from this hill since the Han Dynasty (206 BC-220 AD) and over time the hill became hollowed out, leaving only steep cliffs, a deep pool and a number of grottoes. During the Qing Dynasty (1644 - 1911 AD), the lake was beautified with diverse bridges, pavilions and willow trees. Bonus film - peach tree orchard in ShaoXing ...

With The Duran ... With Inside China Business .. China's opening vs, The US's closing - with Liu Xin / CGTN and Jeffrey Sachs ... With Dialogue Works, plus Michael Hudson and Richard Wolff ... The Greater Bay Area, with Cyrus Janssen and Alex / Reporterfy Media ... On the global south / multipolarism, with Ben Norton ... On the global economy, with Warwick Powell and The Bridge Podcast ... Malaysia joins BRICS - with Lena Petrova ... With Anna Malingdog-Uy ... On the US abuse of the Philippines - with Brian Berletic / The New Atlas ... On the nature and rise of the US neocons - with Michael Brenner and Pascal Lottaz / Neutrality Studies ... On NATO and colonialism - with Jeff Rich ...

Bonus films - Great Wall of China trip, a glimpse of ShenZhen, and NanJing ...

With Walk East ...

This beautiful film shows the Li River, YuLong River, bamboo rafting and cruise, plus cycling and hot-air balooning. Plus a few scenes from the outdoor performance Impressions Liu San Jie. 15 minutes in paradise ...

With Mark Wiens ...

Hot pot dining is a communal and interactive meal enjoyed by many in China and beyond. A hot pot meal consists of a simmering broth into which fresh ingredients are cooked, then dipped into a sauce before eating, bit by bit. Meats are thinly sliced and can cook in just 20 seconds (be sure to cook only one slice at a time). One can have tomatoes or cucumber as a side dish to eat raw. Typically, the dipping sauce is sesame sprinkled with chopped spring onions though one add add various condiments such as chopped garlic. Spicy (Hot) Broth (麻辣汤 - Má là tāng): This broth is typically made with a combination of chili peppers, Sichuan peppercorns, garlic, ginger, and various spices. It's known for its fiery and numbing flavor, characteristic of Sichuan cuisine. It adds a spicy kick to the ingredients cooked in the hot pot, offering a tingling sensation on the palate. Non-Spicy (Not Hot) Broth (清汤 - Qīng tāng): This broth is a milder option compared to the spicy broth. It's often made with a clear or lightly flavored base, such as chicken, pork, or vegetable broth. It allows the natural flavors of the ingredients to shine through without the overpowering heat of spices. It's a popular choice for those who prefer a more subtle and refreshing taste. Two-in-One (Yuan Yang) Broth (鸳鸯锅 - Yuān yāng guō): The two-in-one broth offers the best of both worlds by dividing the hot pot into two sections, allowing diners to enjoy both spicy and non-spicy options simultaneously. One side typically contains the spicy broth, while the other side contains the non-spicy broth. It caters to groups with varying preferences, providing a versatile dining experience where everyone can find something they enjoy. Meat: * Beef: Niú Ròu (牛肉) * Lamb: Yáng Ròu (羊肉) * Chicken: Jī Ròu (鸡肉) Pork: Zhū Ròu (猪肉) Sausages: Xiāng Cháng (香肠) * Fish / Shrimp/Prawn Balls: Yú Qiú / Xiā Qiú (鱼球 / 虾球) Seafood: - Shrimp: Xiā (虾) - Fish: Yú (鱼) - Shellfish: Háimǔ (海蜇) - Mussels: Gēn Mǔli (蚌肉) - Squid: Yóu Yú (鱿鱼) Vegetables: * Coriander: Xīng Cài (香菜) Potato slices: TǔDòu (土豆) Tomatoes: Fān Qié (番茄) Cucumber: HuángGuā (黄瓜) Bean Sprouts: Dà Suàn (大蒜) Lotus Root: Lián'ǒu (莲藕) Bamboo Shoots: Zhú Sǔn (竹笋) Cabbage: Xīng Cài (白菜) Spinach: Bō Cài (菠菜) Mushrooms: - * Enoki Mushroom (long thin white): Jīn Zhēngū (金针菇) - * Shiitake Mushroom: Xiāng Gū (香菇) - Oyster Mushroom: Mù Ěr (木耳) - Wood Ear Mushroom: Xīng'ěr (杏鲍菇) - King Oyster Mushroom: Xìng Bàogū (杏鲍菇) Tofu: * Iced Tofu: Dòng Dòufu (冻豆腐) * Tofu Skin: Dòu Pí (豆皮) Firm Tofu: Làn Dòufu (蓝豆腐) Silken Tofu: Dòufu Rǔ (豆腐乳) Bean Curd Sheets: Dòu Piàn (豆片) Noodles: * Clear (bean) Noodles: Tāng Fěn (汤粉) Rice Noodles: Mǐ Fěn (米粉) Udon Noodles: Wǔdūn Miàn (乌冬面) Other Ingredients: * Dumplings: JiǎoZi (饺子) Eggs: Jī Dàn (鸡蛋) Fried Dough Sticks: Yóu Tiáo (油条) Sauce Bowl: * Sesame Sauce: Zhī Málà Jiàng (芝麻麻辣酱) Peanut Sauce: Huā Shēng Jiàng (花生酱) Condiments one can add to sauce bowl: * Scallions (chopped spring onions): Cōng Jiàng Yóu (葱酱油) Soy Sauce: Jiàng Yóu (酱油) Vinegar: Cù (醋) Chili Sauce: Làjiāo Jiàng (辣椒酱) Garlic Sauce: Sào Jiàng (臊酱) Sesame Oil: Zhī Yóu (芝麻油) Well known hot pot chains include XiaoBu XiaoBu and HaiDiLao but one can also enjoy many one-off independent restaurants.